Chocolate & Matcha Brownies
This is two completely different brownie batters swirled together - one with brown butter and white chocolate for the matcha side, another with dark chocolate and espresso. The matcha needs brown butter to balance its bitterness, and marbling them creates these beautiful green and brown patterns that taste as good as they look.
Ingredients
For the Matcha Batter
- 1/2 cup unsalted butter 120g
- 4.2 oz high-quality white chocolate 120g, chopped
- 3/4 cup granulated sugar 150g
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour 80g
- 1 tablespoon matcha powder
For the Chocolate Batter
- 1/2 cup unsalted butter 150g
- 4.2 oz 70% cacao dark chocolate 120g, chopped
- 3/4 cup granulated sugar 150g
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour 80g
- 4 tablespoons cocoa powder
- 1 teaspoon instant espresso powder
Instructions
- Brown butter in saucepan over medium heat until foamy and golden, 2-3 minutes.
- Pour hot butter into bowl, add white chocolate, sugar, and salt. Whisk until melted.
- Whisk in eggs and vanilla. Sift in flour and matcha powder, whisk until smooth.
- In separate bowl, melt butter and dark chocolate together.
- Whisk sugar and salt into chocolate mixture. Add eggs and vanilla.
- Fold in flour, cocoa powder, and espresso powder until just combined.
- Preheat oven to 350F. Line 9x9 pan with parchment paper.
- Reserve 1/4 chocolate batter. Spread remaining chocolate batter in pan.
- Pour matcha batter over chocolate layer. Drop reserved chocolate batter on top.
- Swirl batters together with toothpick for marbled effect.
- Bake 25-30 minutes until tester shows moist crumbs.
- Cool completely before slicing.
Notes
For fudgy brownies, don't overbake. Center should be slightly underdone when removed from oven.